Fresh and light 1-bowl quinoa salad celebrating strawberry season and spring vegetables with a zippy oil-free lime tahini dressing.
Did I ever tell you about that time I went strawberry picking?
I showed up at the farm with my sunhat and gardening gloves, ready for the romance of picking beautiful red fruit from the ground while seated daintily in the shade.
Well, let me tell you, strawberry picking is not that picturesque.
I stood hunched over under the beating sun, squinting through the shrubbery for flashes of red berry, sweat collecting in the rim of my sunhat, my basket of berries only a quarter full.
Every berry into the bucket was a success, and every berry chucked onto the ground…was probably overripe and buggy.
But friends, the good ones were SO GOOD.
It’s strawberry season again and I know just what to do with them.
Something like…toasted quinoa tossed with sweet strawberries, peppery radishes, crunchy snap peas, tender peas, and fresh herbs, tied together with a bright lime tahini dressing.
These days I mostly purchase my strawberries from the store, but that doesn’t mean I’m not willing to work for my berries.
This Strawberry Herb Quinoa Salad, however, hardly requires much work at all; just 1-bowl and less than 30 minutes.
That way you can spend more time outside, enjoying the warmer weather, or, picking more berries.
What You Need to Make Strawberry Herb Quinoa Salad
I’m back with another toasted quinoa recipe.
This stuff is so good, I don’t even remember what regular quinoa tastes like.
You can check out my Toasted Quinoa Carrot Cake Breakfast Cookie for more deets on my love for I Heart Keenwah (and also make yourself some killer breakfast cookies!).
The toasted quinoa contrasts perfectly with the sweet fruit and raw chopped vegetables.
Here’s what you need:
- toasted quinoa
- strawberries
- radishes
- peas or edamame
- basil
- green onion
- hemp hearts
That’s it!
Here’s What You Need to Make Zesty Lime Tahini
Here’s what you need for the Lime Tahini Dressing:
- tahini
- lime juice
- maple syrup
- Himalayan sea salt
- Black pepper
That’s it!
How to Make Strawberry Herb Quinoa Salad
Cook toasted quinoa according to package instructions.
While the quinoa is cooking, wash and chop your fresh vegetables, strawberries, and basil.
Prepare your dressing by whisking together tahini, maple syrup, lime juice, Himalayan sea salt, black pepper, and water, adding more water as needed to reach desired consistency.
To assemble the salad, add all ingredients to a large mixing bowl and toss to combine.
Drizzle with zesty lime tahini and toss again to coat.
Serve immediately with chopped chives and more dressing.
Leftovers will keep for 3-5 days in the refrigerator.
If you plan on having leftovers, store the dressing and salad separately and mix together before serving.
Swaps & Substitutions
I don’t know about you, but I am holding onto my roasted and toasted winter foods a little too tightly, so allow me to ease you into it.
This salad is bright, fruity, tangy, sweet, and crunchy.
It’s perfect to awaken your sleepy winter taste buds to lighter spring and summer dishes.
Enjoy it as a light lunch or dinner, as a picnic dish, or add your choice of protein to make it more filling.
I added green peas to mine for added color and protein, but white beans, edamame, or snap peas would work here, too!
How to Serve Strawberry Herb Quinoa Salad
Don’t you love when salads get their greens from players outside the usual kale and spinach?
This Strawberry Herb Quinoa Salad’s green comes from fresh herbs, edamame, and chives.
The addition of an easy oil-free Lime Tahini brings this salad together.
If you’re not a lime eater, try subbing the lime for lemon.
I like to store my quinoa salad and dressing separately and toss together throughout the week for easy lunches!
Enjoy!
More Spring Salads
-
My Go To Kale Salad
-
Roasted Beet Salad With Citrus Tahini
-
Raw Krazy Kale Salad
-
Raw Brussels Sprouts Salad
-
Baked By Melissa’s Green Goddess Salad
-
Wintergreen Salad With Maple Dijon Vinaigrette
-
Thai Salad With SunButter Dressing
-
Lemon, Spinach, & Chickpea Salad
-
Chop’t Chickpea Salad
-
Golden Bean & Green Bean Salad
-
Kale Caesar With Avocado Tahini
-
Spring Quinoa Salad Jars
I Want to Hear From You
If you make this Strawberry Herb Quinoa Salad recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren

Strawberry Quinoa Salad with Zesty Lime Tahini
- Total Time: 30 mins
- Yield: 3-4 salads
- Diet: Vegan
Description
Fresh 1-bowl quinoa salad celebrating strawberry season and spring vegetables with a zippy oil-free lime tahini dressing.
Ingredients
Strawberry Herb Quinoa Salad
- 1 1/2 cups toasted quinoa, cooked
- 1 pint strawberries, hulled and diced
- 8 radishes, thinly sliced
- 1 cup cooked peas or edamame
- basil leaves, thinly sliced
- 1/4 – 1/2 cup green onion, green parts only, sliced thin
- 1 TBSP hemp hearts
Lime Tahini Dressing
- 1/4 cup tahini
- 2–3 TBSP lime juice
- 1 tsp maple syrup
- 1/4 tsp Himalayan sea salt
- Black pepper
- 1/4 cup water, plus more as needed to thin out dressing
Instructions
- Cook toasted quinoa according to package instructions.
- While the quinoa is cooking, wash and chop your fresh vegetables, strawberries, and basil. Set aside.
- Prepare your dressing by whisking together tahini, maple syrup, lime juice, Himalayan sea salt, black pepper, and water, adding more water as needed to reach desired consistency.
- To assemble the salad, add all ingredients to a large mixing bowl and toss to combine. Drizzle with zesty lime tahini and toss again to coat.
- Serve immediately with chopped chives and more dressing.
- Leftovers will keep for 3-5 days in the refrigerator. If you plan on having leftovers, store the dressing and salad separately and mix together before serving.
Notes
Recipe heavily adapted from Blissful Basil
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad, Entree, Side
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
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